Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
/4 cup of the corn chowder along side each line of
In a large saucepan combine corn, water, green or red bell
In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of corn, paprika, thyme, salt, pepper, chicken broth and 2 cups of water. Cover and cook on low 6-8 hours or until potatoes are tender. When cooked, break up potatoes roughly using a potato masher.
Whisk flour with 1/4 cup water until smooth. Stir into slow cooker.
Add remaining corn, broccoli and cream. Cover and cook on high about 20 minutes, until slightly thickened and broccoli is tender. Serve, topping each bowl with a generous pinch of cheese.
Cook potatoes and drain.
Fry bacon, then brown onion in fat. Add rest of ingredients.
Simmer 10 minutes.
Fry bacon and set aside.
Fry onion until tender in 3 tablespoons bacon fat.
Add water and diced potatoes and cook until potatoes are tender (10 to 15 minutes).
Add cream-style corn, corn, milk and seasonings.
Heat to piping hot.
Add pat of butter.
Put some crumbled bacon in chowder; reserve the remainder to sprinkle on top, if desired.
Serves 4 to 6.
Cook bacon; drain, reserving drippings.
Crumble.
Add corn liquid, onion, potatoes and salt to bacon drippings.
Cover and simmer for 15 minutes or until vegetables are tender.
Add celery soup, milk and corn.
Heat on low heat.
Spoon into serving dish and sprinkle bacon over chowder.
Yield: 6 large servings or 8 smaller servings.
large saucepan, cook the bacon over medium heat until crisp
In large saucepan, fry bacon until crisp.
Remove bacon and reserve grease.
Drain corn, reserving liquid.
Add reserved liquid to bacon drippings along with potatoes and onion.
Cover and simmer until tender.
Add corn, soup, milk, salt and pepper; heat thoroughly.
Serve.
Crumble bacon over chowder in bowls.
In a large skillet, cook bacon until crisp.
Remove bacon; pour off drippings except for 2 to 3 tablespoons.
Add onion and cook until browned.
Add mushrooms and cook.
A dash of garlic may be added here.
Add cooked potatoes.
Mix well and add the rest of the ingredients.
Heat to boiling; reduce heat and simmer for a minute or two.
Crumble bacon over chowder.
Top each serving with a touch of butter.
Cook bacon in medium saucepan over medium-
et aside.
Fry the bacon until very crisp. Crumple the
Cook bacon until crisp.
Set aside.
Saute onions and add to remaining ingredients.
Heat to boiling, then simmer.
Crumble bacon over chowder before serving.
In a large skillet, cook bacon until crisp.
Remove bacon and pour off drippings, returning 3 tablespoons to pan.
Add onion and cook until lightly browned.
Add remaining ingredients.
Heat to boiling.
Reduce heat and simmer a minute or two.
Crumble bacon over chowder.
Top each serving with butter.
Serves 6.
Cook bacon until crisp.
Remove bacon; pour off drippings, returning 3 tablespoons to pan.
Add onion and cook until lightly browned.
Add remaining ingredients.
Heat to boiling.
Reduce heat.
Simmer 1 or 2 minutes.
Crumble bacon over chowder.
Serves 6.
Cook bacon crisp.
Remove drippings, return to pot.
Add onion and cook until lightly brown.
Add remaining ingredients.
Heat to boiling, reduce heat and simmer 2 to 5 minutes.
Crumble bacon over chowder and serve.
Place bacon in a large heavy-bottom
Cook bacon in large pot over medium
Peel and dice potatoes bite-size.
Cook until soft.
Fry bacon. Dump grease.
Cut into small pieces.
In large pot, put potatoes, bacon, corn and Carnation milk (enough to cover potatoes).
Add butter; salt to taste.
Heat on low to medium heat, stirring bottom to keep from burning.
Heat until corn is cooked.
Cut bacon into bite sized pieces and put in heavy frying pan to cook.
Stir to keep from cooking or burning.
Pour off fat. Remove bacon and set aside.
Put potatoes in same pan.
Use enough hot water to cook potatoes.
Add salt and pepper to taste.
Add more water if needed.
When potatoes are cooked, add the bacon, corn and milk.
Heat almost to boiling.
Serve.
If there are leftovers, they are good reheated.
Serve with crackers or bread and tossed green salad.